I found this Elvis Presley Cake recipe when I wanted a quick cake that felt rich but did not take long. I make it when family stops by. I like the mix of sweet pineapple and soft cake. It keeps well and feeds many people. Elvis Presley Cake works for a weeknight treat or a small party. I made it first on a busy night. It saved me time and felt like a small treat for everyone.

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I use this cake a lot in summer and fall. The pineapple makes it bright. The cream cheese makes it smooth. The nuts add a bit of crunch if we want them. I do not make it for big formal events. I make it when I want an easy, old-fashioned dessert. I write this so you can make it at home with few things and little fuss.

This Elvis Presley Cake is a simple poke cake with pineapple and a cream cheese icing. The cake tastes sweet and a bit tangy. It feels soft and moist. The pineapple syrup soaks into the cake. The cream cheese icing sits on top. People often make it for potlucks, family meals, and casual gatherings. It is a good cake for days when you want to make a dessert fast. The cake uses a box mix for speed. The icing uses cream cheese and powdered sugar for a smooth finish. If you like simple cakes, check a related idea on the best classic strawberry shortcake page for another easy dessert.

why make this recipe

Make this Elvis Presley Cake when you want a fast but tasty dessert. It takes little hands-on time. The cake bakes fast. You do not need to make frosting from scratch. The pineapple syrup soaks into the cake and keeps it moist. The cream cheese icing gives a soft, sweet layer on top. You can add nuts for crunch or coconut for a more tropical feel. It works for work lunches, school events, and at-home dinners. It stores well in the fridge for days. You can make it a day or two ahead for easy serving. The steps are simple and clear. You will spend more time setting the table than making the cake.

how to make Elvis Presley Cake

First, you mix and bake the cake as the box mix tells you. While it bakes, you heat the pineapple with sugar. This step makes a warm syrup that the cake can soak up. You also melt cream cheese with powdered sugar to make a smooth icing. After the cake cools a bit, you poke holes with a wooden spoon handle. This lets the pineapple syrup go into the cake. Then you pour the warm pineapple over the cake so it soaks down. Next, you spread or drizzle the cream cheese icing on top. If you want, you add chopped pecans and sprinkle coconut. Let the cake cool so the icing sets a bit. Each step is short and easy. The order matters so the cake soaks and the icing spreads well.

Ingredients :

1 box (18 oz) yellow cake mix
3 eggs
1/3 cup oil
1 1/3 cups water
1 box (16 oz) powdered sugar
1 cup sugar
1 package (8 oz) cream cheese
1 can (14 oz) crushed pineapple in syrup
Chopped pecans (optional)
12 oz semi-sweet coconut

Below I add short notes on each item so you know why it is here. The yellow cake mix gives the base and saves time. The eggs, oil, and water are what the box mix asks for. The crushed pineapple brings juice and a bright taste. The cup of sugar helps the pineapple make a syrup that is sweet enough. The cream cheese and powdered sugar make a soft icing. The chopped pecans add a crunch if you like nuts. The coconut gives a sweet, chewy note on top. You do not need the nuts or coconut, but they add a nice touch. For a similar baked idea, you can look at this easy blueberry coffee cake recipe for another quick dessert idea.

Directions :

Preheat the oven as the yellow cake mix package tells you. Prepare a 9×13 pan by greasing it or lining it. Mix the cake mix with the 3 eggs, oil, and water. Pour the batter into the pan. Bake until a toothpick comes out mostly clean. In a small saucepan, mix the crushed pineapple with its syrup and 1 cup sugar. Heat it over medium heat. Stir and let it cook a little until it is warm and the sugar dissolves. Do not let the pineapple brown. In another pan, melt the cream cheese with half the powdered sugar. Stir until smooth like icing. Add more powdered sugar if the icing is too thin. When the cake is out of the oven, poke holes all over it with the handle of a wooden spoon. Pour the warm pineapple mix over the cake. Let the liquid sink into the holes. Drizzle the cream cheese icing over the top. Add chopped pecans and semi-sweet coconut if you like. Let the cake cool before you cut and serve.

Each step has a reason. Preheating and greasing help the cake bake well and not stick. Mixing the pineapple with sugar makes a syrup that the cake can soak up. Melting the cream cheese with sugar gives a smooth icing that will sit on the cake. Poking holes lets the syrup reach the cake middle. Pouring warm syrup helps it move into the holes. Drizzling the icing last keeps it from sinking in too much. Cooling lets the cake set so you can slice it cleanly. These small acts make the cake moist and easy to eat.

how to serve Elvis Presley Cake

You can serve this cake at room temperature or cool from the fridge. For a small group, cut the cake into squares and place them on a plate. For a party, set the cake on a tray with a serving spatula. Add extra chopped pecans on top for people who want more crunch. You can also add a scoop of plain vanilla ice cream on the side. The cold ice cream pairs well with the warm sweet cake. For a lighter touch, top with a small spoon of whipped cream. If you like fruit, add fresh pineapple rings or sliced bananas. The cake is easy to plate and share. If you serve at a picnic, keep it covered on a tray so bugs do not land on it. For a potluck, bring it in the 9×13 pan for easy set up. For another simple breakfast-style option, try the breakfast pancake poppers idea for a different morning treat.

how to store Elvis Presley Cake

Store the cake in the fridge in a covered dish or with plastic wrap. The cream cheese icing needs cold to stay fresh. In the fridge, the cake will stay good for about 4 to 5 days. If you want to keep it longer, you can freeze slices. Wrap each slice in plastic wrap and put them in a freezer bag. In the freezer, it will keep for up to 2 months. Thaw slices in the fridge overnight before you eat them. Do not leave the cake out on the counter for more than two hours. The cream cheese and pineapple can spoil at room temperature. Use shallow containers if you will eat it within a day. For travel, keep it in a tight tin or pan with a lid to protect it.

tips to make Elvis Presley Cake

Use a good mix and follow its bake time. Do not overbake the cake. A toothpick should come out with a few crumbs. Warm the pineapple, but do not let it boil or brown. Browned pineapple changes the taste. When you melt the cream cheese, cut it into small pieces so it melts faster. Use low heat and stir so it does not burn. If the cream cheese icing is too thin, add more powdered sugar a little at a time. If it is too thick, add a teaspoon of milk to thin it. When you poke holes in the cake, make them evenly. This helps the pineapple spread well. Let the cake cool a bit so the icing will sit on top. If you add nuts, chop them small so each bite has a bit. These small moves help the cake come out right.

variation

You can change a few things in this cake. Swap the yellow cake mix for white cake mix for a lighter color. Use crushed pineapple in juice instead of syrup if you want less sugar; add a little extra sugar to the pan if needed. Skip the nuts if someone has a nut allergy. Use sweetened coconut flakes or leave the coconut off for a milder top. Add a dash of vanilla to the cream cheese icing for more flavor. For a banana version, add thin banana slices on top before you pour the pineapple. If you do not want the cream cheese, use whipped cream as a lighter top. These swaps keep the cake easy and let you match the taste to your group. If you do not change anything, the cake stays true to the classic recipe and keeps its well-known taste.

FAQs

Q: Can I use fresh pineapple instead of canned crushed pineapple? A: Yes. Use fresh crushed pineapple and a little extra sugar. Cook it the same way to make syrup.

Q: Can I make the icing ahead of time? A: You can. Keep it in the fridge in a covered bowl. Warm it a little before you spread it so it is smooth.

Q: Do I need to use nuts? A: No. Nuts are optional. Leave them out for nut-free serving.

Q: Can I use low-fat cream cheese? A: Yes. Low-fat cream cheese works but the icing may be thinner. Add more powdered sugar if you want it thicker.

Extra common questions: How long does it keep? Store in the fridge for 4 to 5 days. Can I skip coconut? Yes, coconut is just for extra taste. These short answers help you decide and plan before you start.

Conclusion

This Elvis Presley Cake is simple to make and fits many meals. For more notes and another take on this cake, see Elvis Presley Cake – The Country Cook. For a full classic version and reader tips, try Elvis Presley Cake Recipe. For a Southern view and other small changes, read ELVIS PRESLEY CAKE – The Southern Lady Cooks.

Elvis Presley Cake That’s Rich, Sweet, and Creamy